Combine Dry Ingredients: In a large mixing bowl, add the plain flour, caster sugar, baking powder, bicarbonate of soda, and salt. Use a whisk to combine them thoroughly, ensuring the leavening agents are evenly distributed. This helps the pancakes rise evenly.

Combine Wet Ingredients: In a separate medium bowl or a large jug, whisk together the whole milk and the large egg until just combined. Then, whisk in the cooled melted butter and the vanilla extract.

Mix Wet and Dry: Pour the wet ingredients into the bowl with the dry ingredients. Using a spatula or a whisk, mix until just combined. Do not overmix! A few small lumps in the batter are what you want. Overmixing develops gluten and will make your pancakes tough instead of fluffy.

Rest the Batter: Let the batter stand at room temperature for 5-10 minutes. You might see a few bubbles appear on the surface. This resting period is crucial for a light texture. I use this time to get my pan ready and set out the toppings.

Heat the Pan: Place a non-stick frying pan or griddle over a medium heat. Add a small knob of butter or a light brushing of oil. You'll know the pan is ready when a drop of water sizzles and evaporates immediately.

Cook the Pancakes: For each pancake, pour about 60ml (or a small ladleful) of batter onto the hot pan. Cook for 2-3 minutes, or until you see bubbles forming and popping on the surface and the edges look set and golden.

Flip and Finish: Using a thin spatula, confidently flip the pancake over. Cook for another 1-2 minutes on the other side, until it's golden brown and cooked through. What works best for me is to only flip once to ensure a tender result.

Serve Immediately: Transfer the cooked pancakes to a plate and keep them warm in a low oven while you cook the remaining batter. Serve a warm stack drizzled generously with maple syrup and your favourite toppings.